Joanna Gaines Cinnamon Rolls Recipe

Joanna Gaines Cinnamon Rolls are made with a rich, yeasted dough enriched with plenty of butter and eggs, rolled up with a heavy hand of brown sugar and cinnamon. The result is a pan of massive, fluffy spirals that bake until golden and are immediately drenched in a sweet vanilla glaze that seeps into every swirl. They are the quintessential holiday breakfast treat, filling the home with the comforting scent of a bakery.

Joanna Gaines Cinnamon Rolls Ingredients

• 4 cups All-Purpose Flour: Plus extra for dusting. The structural base of the dough.
• 1/3 cup Granulated Sugar: Feeds the yeast and sweetens the dough slightly.
• 1 package (2 1/4 teaspoons) Active Dry Yeast: The lifting agent.
• 1 1/2 cups Warm Milk: (About 105°F). Whole milk adds richness.
• 1/2 cup (1 stick) Salted Butter (Melted): For the dough.
• 2 Large Eggs: Beaten.
• 1 teaspoon Kosher Salt: Essential for flavor balance.
• 1/2 cup (1 stick) Salted Butter (Softened): For the filling.
• 1 cup Packed Light Brown Sugar: The caramel-like sweetness of the filling.
• 2 tablespoons Ground Cinnamon: Generous amount for spice.
• 1 1/2 cups Powdered Sugar: For the glaze.
• 3 tablespoons Milk: For the glaze.
• 1 teaspoon Vanilla Extract: For the glaze.

How To Make Joanna Gaines Cinnamon Rolls

1. Activate the yeast: In a small bowl, sprinkle the yeast and a pinch of the granulated sugar over the warm milk. Stir gently and let it sit for about 5 to 10 minutes until the mixture is foamy and frothy.
2. Mix the dough: In a stand mixer fitted with the dough hook, combine the 4 cups of flour, remaining granulated sugar, and salt. Turn the mixer to low and slowly add the yeast mixture, the 1/2 cup of melted butter, and the beaten eggs. Mix until the dough comes together.
3. Knead the dough: Increase the speed to medium-low and knead for 5 minutes (or 10 minutes by hand) until the dough is smooth, elastic, and slightly tacky but not sticking to the sides of the bowl.
4. Proof the dough: Lightly grease a large bowl with oil or cooking spray. Place the dough inside, turning it once to coat it in oil. Cover with plastic wrap or a warm towel. Let it rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size.
5. Shape the rolls: Punch down the risen dough to release the air. Turn it out onto a floured surface. Roll the dough into a large rectangle (approx. 18×12 inches). Spread the 1/2 cup of softened butter evenly over the surface, leaving a thin margin at the edges.
6. Add the filling: In a small bowl, mix the brown sugar and cinnamon. Sprinkle this mixture generously over the buttered dough. Starting from the long edge, roll the dough up tightly into a log. Pinch the seam to seal.
7. Cut the rolls: Use a sharp knife or unflavored dental floss to cut the log into 12 even rolls (about 1.5 inches thick). Arrange the rolls in a greased 9×13-inch baking dish.
8. Second rise: Cover the dish and let the rolls rise again for about 30 to 45 minutes until they are puffy and touching each other. Preheat the oven to 350°F (175°C) during this time.
9. Bake the rolls: Bake for 25 to 30 minutes, or until the rolls are golden brown on top and cooked through in the center.
10. Glaze the rolls: While the rolls bake, whisk together the powdered sugar, 3 tablespoons milk, and vanilla extract until smooth. Remove the rolls from the oven and pour the glaze over them while they are still warm. Serve immediately.

Recipe Tips

• Yeast Temperature: The milk should be warm to the touch (like baby bathwater) but not hot. If it is too hot (over 110°F), it will kill the yeast and the dough won’t rise.
• Dental Floss Hack: To cut the rolls without squishing them into ovals, slide a piece of dental floss under the log, cross it over the top, and pull quickly. It slices cleanly through the soft dough.
• Overnight Option: You can let the rolls do their second rise (Step 8) in the refrigerator overnight. In the morning, let them sit on the counter for 30 minutes to take the chill off before baking.
• Warm Place: If your kitchen is cold, let the dough rise inside an unlit oven with just the oven light turned on. The gentle heat from the bulb creates a perfect proofing box.

What To Serve With Cinnamon Rolls?

These rich, sweet rolls are the main event of any breakfast. To balance the sugar, serve them with savory breakfast meats like bacon or sausage links. A bowl of fresh berries or a grapefruit half adds necessary acidity. Coffee is the classic beverage pairing, particularly a dark roast to cut through the sweet glaze.

How To Store Leftovers Cinnamon Rolls?

• Room Temperature: Store the rolls in an airtight container at room temperature for up to 2 days.
• Reheat: Microwave individual rolls for 15-20 seconds. This softens the butter in the dough and makes them taste freshly baked again.
• Freeze: You can freeze the baked, glazed rolls. Wrap them individually in plastic wrap and freeze for up to 1 month.

Cinnamon Rolls Nutrition Facts

• Calories: ~450 kcal
• Fat: 18g
• Carbohydrates: 68g
• Protein: 6g
• Nutrition information is estimated per roll based on 12 servings.

FAQs

Try More Recipes:

• Joanna Gaines Buttermilk Pancakes Recipe
• Joanna Gaines Blueberry Puff Recipe
• Joanna Gaines Zucchini Bread Recipe